Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 c. oil
- 2 lbs. cubed stewing beef
- 12 oz. ginger ale
- Crushed red pepper
- Black pepper
- Salt
- 1 tomato, chopped
- 10 oz. fresh (or frozen) spinach
- 4 med. onions
- 2 whole tomatoes
- 2 tsp. cornstarch
Directions
Heat 2 tablespoons oil in heavy saucepan.
Brown the beef, adding oil as needed.
Add gingerale, red and black pepper, and salt to taste.
Add chopped tomato; cover and simmer 1 1/2 hours.
Meanwhile, wash the spinach and remove stems.
Tear leaves into small pieces.
Slice the onion thinly and separate into rings.
Slice the tomatoes.
Mix the cornstarch with 1 tablespoon cold water.
Stir into the stew and cook 1 minute until slightly thickened.
Add onion rings, tomato, spinach.
Simmer until vegetables are tender.
Serve with rice or noodles.
Category:Nigerien Recipes
Category:Nigerien Meat Dishes